Creamy Chicken Gnocchi Soup Recipe
A very savory, creamy soup stuffed with fresh vegetables, shredded chicken, and soft, fresh gnocchi.
Equipment
- Stock Pot
- Sauce Pan
- Strainer
Ingredients
- 2 chicken breasts shredded
- 4 tablespoon butter salted
- 2 tablespoon olive oil
- 1 cup matchstick carrots
- 1 onion chopped
- 2 garlic cloves minced
- ½ cup all purpose flour
- 6 cups chicken broth
- ½ cup chicken stock
- 2 cups milk I use fat free
- 1 ¼ cup spinach chopped
- 1 package gnocchi
Instructions
- Boil the chicken for about 30-45 minutes. Check doneness by cutting into chicken breast. Set aside to cool and once cool, shred chicken.
- Chop up onion and mince garlic.
- In the stock pot, melt butter and add in olive oil. Add in onion, garlic and carrots.
- Cook until onions are translucent and garlic is fragrant.
- Add in flour, stir into butter and olive oil immediately to create a roux. Let the roux cook 1-2 minutes.
- Add in chicken broth and chicken stock, stirring the roux into the liquid as it pours.
- Bring the soup to a simmer and simmer on medium for 15 minutes so the soup can thicken.
- Boil gnocchi following the directions on the package.
- Add in milk and bring to a boil.
- Reduce heat to low and add in spinach, chicken and gnocchi.
- Let cook for about 5 minutes before serving.
Notes
-Save in an airtight container in the fridge for up to a week. Reheat on the stove before eating later.
-Freeze leftovers for up to 2 months.
Nutrition
Serving: 1bowlCalories: 237kcalCarbohydrates: 19gProtein: 22gFat: 8gSaturated Fat: 1gCholesterol: 52mgSodium: 1042mgPotassium: 770mgFiber: 1gSugar: 7gVitamin A: 4356IUVitamin C: 22mgCalcium: 148mgIron: 2mg
Tried this recipe?Let us know how it was!